Creamy Make-Ahead Mashed Potatoes

Creamy Make-Ahead Mashed Potatoes
  • PREP TIME
    10 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    10 People
  • VIEWS
    348

Elevate your holiday feast with these incredibly creamy and smooth mashed potatoes, designed for ultimate convenience. Prepare nearly everything up to two days in advance, reclaiming precious hours on busy holidays. A final touch of butter after reheating breathes new life into this make-ahead marvel, making it taste freshly mashed.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    32 mg
  • Fiber
    3 g
  • Protein
    4 g
  • Saturated Fat
    7 g
  • Sodium
    72 mg
  • Sugar
    1 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 20 mins Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender. (Approx. 20 minutes)

Image Step 02
02 Step

Recipe View 2 mins Heat half-and-half in the microwave until just warm. (Approx. 2 minutes)

Image Step 03
03 Step

Recipe View 15 mins Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or stand mixer fitted with the paddle attachment.) Stir in warm half-and-half and salt (or beat, if using a mixer) until smooth and fluffy. Cool, cover, and refrigerate potatoes in a microwave-safe, airtight container for up to 2 days. (Approx. 15 minutes)

Image Step 04
04 Step

Recipe View 30 mins Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover and keep warm. (Approx. 30 minutes)

For an even richer flavor, consider using heavy cream instead of half-and-half.
If you don't have a food mill, a potato ricer works well too.
Ensure the potatoes are thoroughly cooked before processing for the smoothest texture.

Dejon Kilback

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 116 Ratings)
Total Reviews: (8)
  • Jordi Jenkins

    Jessica: "The texture was perfect, so creamy! Definitely making these again.

  • Blair Zboncak

    Michael: "I added a clove of roasted garlic and it was amazing!

  • Darlene Von

    Sarah: "These were a lifesaver for Thanksgiving! So easy to prep ahead.

  • Katlynn Wintheiser

    Ashley: "A great base recipe to add your own twist to!

  • Douglas Marquardt

    Kevin: "Simple, straightforward, and delicious. What more could you ask for?

  • Rossie Windler

    Emily: "These reheated beautifully. No one could tell they weren't freshly made!

  • Josiane Gusikowski

    David: "I used a potato ricer and they were the smoothest mashed potatoes I've ever made.

  • Royal Kovacek

    Brittany: "Next time I'll try adding a little sour cream for extra tang.

LEAVE A REVIEW

Please Rate